Milk and Egg Free Recipes Using Egg Replacers

Yorkshire pudding QR code

• 60ml Crackd® The No-Egg-Egg®
• 125g plain flour
• 130ml vegan milk
• 130ml water
• ½ tsp baking powder
• ¼ tsp cream of tartar
• ¼ tsp salt
• Grind of pepper
• Vegetable fat or oil

Method:

1. Pre heat oven to 240°C/220°C fan.
2. In a bowl whisk Crackd® The No-Egg-Egg® and vegan milk and water until frothy.
3. Sieve the flour, baking powder and cream of tartar into the liquid. Add the salt and whisk until smooth.
4. Put 3 ml of the vegetable fat or oil into each hole in a 6-muffin tin, place in the oven and leave for 5 minutes to get smoking hot.
5. Pour the batter into the muffin moulds until slightly under the top of the mould.
6. Place in the oven and cook for 20 minutes.
7. Remove and push down the centres with a spoon, return to the oven for 10 more minutes.

• 240ml Crackd® The No-Egg-Egg®
• 1 tablespoon vegetable oil
• Salt and pepper to taste

Method

1. Place the oil into a non-stick frying pan and put on to a high heat.
2. Pour Crackd® The No-Egg-Egg® into the pan, it should start to bubble straight away.
3. With a non-metallic spatula start to draw the mixture turning it as you go.
4. When the mix starts to coagulate reduce the heat to medium.
5. Keep stirring until all the water has evaporated and the mix looks like scrambled egg.
6. Vegan egg takes longer to cook than real egg and although it may look ready usually requires around 5-7 minutes until really firm.
7. Remove from the heat and season to taste.
8. Try serving on top of sliced sourdough toast with your favourite vegan spread and sauce of choice.

Ingredients

For the Cake

• 75ml Rapeseed oil
• 200g Caster sugar
• The juice of ½ a lemon
• Zest of 1 lemon
• 60ml Crackd® The No-Egg-Egg®
• 250g Self raising flour
• 1 Tsp baking powder
• 160ml soy or other plant based milk

To Decorate

• 2 Tbsp caster sugar
• The juice of 2 lemons
• 200g icing sugar

Method

1. Preheat the oven to 170C/150C/gas 3.
2. Combine the sugar, rapeseed oil, and lemon juice and zest and whisk until creamy
3. In a separate bowl, whisk the Crackd® The No-Egg-Egg® and plant milk together until frothy.
4. Pour the Crackd/milk mixture into the sugar/oil and whisk until smooth.
5. Sieve the flour and baking powder into the other ingredients and whisk on a slow speed until all the ingredients are combined and smooth.
6. Line a 200g/2lb loaf tin with a loaf tin liner and pour the mixture into the tin.
7. Place in the centre of the oven and cook for 35-45 minutes until golden brown, test if the cake is cooked by inserting a metal skewer into the cake, if it comes out clean it’s ready, if not return for 5 minutes and test again.
8. Remove the cake from the oven. Mix 2 tbsp of caster sugar and 1 tbsp lemon juice. Poke several holes in the top of the cake (whilst still in the tin) with a skewer and spoon the lemon mix over the top.
9. Allow to cool, when cold remove from the tin and take off the liner.
10. Place the icing sugar in a bowl with ½ the remaining lemon juice, add more juice as required until a thick drizzle forms and spoon over the top of the cake allowing it to run unevenly over the sides. Don’t worry if it seems wet, it will go hard as the lemon juice dries out.
11. Cut into slices and serve.

Can be used in place of eggs in most recipes, but cannot be used to make scrambled, boiled, poached or fried eggs

Instructions for use

Each 200g packet has the equivalent of 66 eggs

• To replace 1 whole egg: Add 1 teaspoon (3 g)* egg replacer +2 tablespoons (30 mL) water
• To replace 1 egg white: Add 1 teaspoons (3 g)* egg replacer + 1 tablespoon (15 mL) water
• To replace 1 egg yolk: Add 1 teaspoons (3 g)* egg replacer + 1/2 tablespoon (7.5 mL) water

*for improved results.May also be added directly as a dry ingredient in most recipes

Note:

• 2 teaspoons (6g) may produce better results in some recipes
• (If recipe calls for stiffly beaten egg whites, beat 2 teaspoons Orgran No Egg™ and 3 teaspoons water until thick. Pectin can be added to stabilise and hold shape if required)

50 g Easy Egg™

250 ml water

2.5 tsp oil

Method

1. Whisk Easy Egg™, water and oil in medium bowl until blended.
2. Spray large non-stick skillet with oil. Heat over medium heat until hot. Pour in egg mixture.
3. As eggs begin to set, gently pull the eggs across the pan with a spatula, forming large soft curds. Continue cooking lifting and folding eggs until thickened and no visible liquid egg remains. Do not stir constantly.
4. Remove from heat.
5. Serve immediately.

For the pastry

225g (8oz) plain flour

100g suitable margarine

Pinch of cayenne pepper (optional)

For the filling

1tbsp olive oil

1 cup of diced onion

100g chopped bacon

1 x chopped courgette

100g chopped mushrooms

150mls suitable milk

1 teaspoon plain flour

4 tablespoons of ORGRAN Vegan Easy Egg

20g grated milk and egg free cheese

Method

1. Prepare the shortcrust pastry and use to line flan dish.
2. Heat the oil in a frying pan and fry the onion until it turns golden in colour.
3. Add the bacon, courgette and mushroom and cook until soft. Leave to cool.
4. In a bowl mix the ORGRAN Vegan Easy Egg™ with plain flour and milk.
5. Add the cooled onion, bacon, courgette and mushrooms and the cheese alternative, into the pastry case.
6. Bake at 175°/350°F for 18-20 minutes
7. Serve immediately while hot.

80g (3oz) plain flour

1 tablespoon caster sugar

100mls suitable milk

1 large ripe banana

Oil for frying

Method

1. Thoroughly mix the flour and caster sugar with the milk and banana to make a batter.
2. Heat the oil in a frying pan over a medium heat.
3. Add some of batter to the pan, allow it to spread to the edges.
4. Cook the pancakes until the outside edge begins to look brown, approximately 3 – 5 mins.
5. Flip and cook the other side for another couple of minutes.
6. Serve immediately while hot or heat up later in the microwave.

225g self-raising flour

½ tsp baking powder

300ml unsweetened soya milk

100ml warm water

8 tsp vegetable oil

Method

1. Add all the ingredients except the oil to a food processor with a pinch of salt and blitz until smooth.
2. Transfer the batter to a jug, cover with cling film and leave to rest in the fridge for 1 hr.
3. Heat oven to 220C/200C fan/gas 7.
4. Spoon a tsp of oil into eight holes of a muffin tin and place in the oven for 5 mins to get really hot.
5. Remove the tin from the oven and carefully pour the batter into the hot oil.
6. Return to the oven and bake for 25-30 mins until risen and deep golden brown.

Quantity of Yorkshire pudding batter as above

400g suitable sausages

1 table spoon vegetable oil

Method

1. Prepare the Yorkshire pudding batter as above.
2. Heat oven to 220C/200fan/gas 7.
3. Place the sausages into a 20cm x 30cm roasting tin with the oil and bake for 15 mins until browned.
4. Cook the sausages for 10 – 15 mins until starting to brown.
5. Carefully remove the sausages from the oven, and pour in the Yorkshire pudding batter mixture.
6. Transfer to the top shelf of the oven and cook for 25 – 30 mins until risen and golden.
7. Serve with gravy and vegetables